FDA Issues Guidance To Restaurants, Food Manufacturers For Reducing Salt In Foods


2021-10-14 23:00:18 RTTNews


The U.S. Food and Drug Administration has issued final guidance to food industry for voluntarily reducing sodium in processed, packaged and prepared foods. FDA said the sweeping new guidance is issued in an attempt to reduce the consumption of sodium in Americans' diets, which can help prevent diseases like hypertension and cardiovascular disease. The final guidance, "Voluntary Sodium Reduction Goals: Target Mean and Upper Bound Concentrations for Sodium in Commercially Processed, Packaged, and Prepared Foods," provides voluntary short-term sodium reduction targets for food manufacturers, chain restaurants and food service operators for 163 categories of processed, packaged and prepared foods. Acting FDA Commissioner Dr. Janet Woodcock told reporters at a press conference Wednesday that the new sodium reduction guidance would become one of the most significant public health nutrition interventions in a generation. Sodium is widely present in the American diet most commonly, but not exclusively, as a result of eating or drinking foods to which sodium chloride, commonly referred to as salt, has been added, according to the FDA. Research shows that people consume 50 percent more sodium than recommended in their food intake, which is linked to high blood pressure and increased risk of heart disease and stroke. This includes the youngest and most vulnerable populations, with more than 95 percent of children aged 2 to 13 years old exceeding recommended limits of sodium for their age groups. Although many consumers may want to reduce their sodium intake, about 70 percent of the sodium they eat comes from packaged, processed and restaurant foods, making it challenging to limit sodium. Changes across the overall food supply will make it easier to access lower-sodium options and reduce intake even in the absence of behavior change, according to FDA. The aim is to decrease average sodium intake from approximately 3,400 milligrams to 3,000 milligrams per day, which means a 12 percent reduction over the next two and a half years. "Although the average intake would still be above the Dietary Guidelines for Americans' recommended limit of 2,300 mg per day for those 14 and older, we know that even these modest reductions made slowly over the next few years will substantially decrease diet-related diseases," said Susan T. Mayne, Director - Center for Food Safety and Applied Nutrition. "In the future, we plan to issue revised, subsequent targets to further lower the sodium content incrementally and continue to help reduce sodium intake," said Woodcock. FDA officials said that voluntary and gradual approaches like this have proven successful in other countries, such as Canada and the U.K. A number of U.S. companies in the food industry have already made changes to sodium content in their products, which is encouraging, they noted. For comments and feedback contact: editorial@rttnews.com Political News
美国食品和药物管理局发布了最终指南,要求食品行业自愿减少加工、包装和准备食品中的钠。 美国食品和药物管理局表示,发布全面的新指南是为了试图减少美国人饮食中钠的消费,这有助于预防高血压和心血管疾病等疾病。 最终指南“自愿减钠目标:商业加工、包装和配制食品中钠的目标平均值和上限浓度”为食品制造商、连锁餐馆和食品服务经营者提供了163类加工、包装和配制食品的自愿短期减钠目标。 美国食品和药物管理局代理专员珍妮特·伍德科克博士在周三的新闻发布会上告诉记者,新的钠减少指南将成为一代人以来最重要的公共健康营养干预措施之一。 根据美国食品和药物管理局的说法,钠广泛存在于美国人的饮食中,最常见但不完全是由于食用或饮用添加了氯化钠(通常称为盐)的食物。 研究表明,人们摄入的钠比食物摄入量多50%,这与高血压、心脏病和中风的风险增加有关。这包括最年轻和最脆弱的人群,超过95%的2至13岁儿童超过其年龄组的建议钠限量。 尽管许多消费者可能希望减少钠的摄入量,但他们摄入的约70%的钠来自包装、加工和餐馆食品,这使得限制钠的摄入具有挑战性。根据FDA的说法,整个食品供应的变化将使人们更容易获得低钠的选择,即使在没有行为改变的情况下也会减少摄入量。 目标是将钠的平均摄入量从每天大约3400毫克减少到3000毫克,这意味着在未来两年半的时间里减少12%。 食品安全和应用营养中心主任苏珊·T·梅恩(Susan T.Mayne)说:“尽管平均摄入量仍将高于美国人膳食指南建议的14岁及以上人群每天2300毫克的限量,但我们知道,即使在未来几年缓慢地适度减少摄入量,也将大大减少与饮食相关的疾病。” 伍德科克说:“在未来,我们计划发布修订后的后续目标,以进一步逐步降低钠含量,并继续帮助减少钠的摄入量。” 美国食品和药物管理局官员表示,像这样自愿和渐进的方法在加拿大和英国等其他国家已经证明是成功的他们指出,食品行业的一些美国公司已经对其产品中的钠含量进行了改变,这令人鼓舞。 如需评论和反馈,请联系:editorial@rttnews.com 政治新闻